Joey Classic Steak Recipe

Bring steak to room temperature

Remove the 7 oz top sirloin from refrigerator 30–45 minutes before cooking and pat dry with paper towels.

Season both sides of the steak evenly with kosher salt and freshly ground black pepper (about 1 tsp each total). Press the seasoning gently into the meat.

Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 4–5 minutes. Add 1 tablespoon vegetable oil and swirl to coat the pan.

Place steak in the hot skillet and sear without moving for 2–3 minutes until a brown crust forms. Flip and sear the other side 2 minutes.

Reduce heat to medium. Add 1 tablespoon unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter, garlic and thyme over the steak (baste) for 1–2 minutes until internal temperature reaches 125–130°F for medium-rare or 135°F for medium.

Remove steak to a cutting board, tent loosely with foil and rest for 5–7 minutes before slicing. Resting allows juices to redistribute.

Place the 16 oz peeled and cubed russet potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, 12–15 minutes.

While potatoes cook, warm 1 cup whole milk and 2 tablespoons unsalted butter in a small saucepan over low heat until butter melts and milk is hot but not boiling.

Drain potatoes thoroughly and return to the pot. Mash potatoes using a potato masher or ricer until mostly smooth.

Stir in warm milk and butter mixture, 2 tablespoons sour cream, 1 cup grated cheddar cheese, and 3 tablespoons chopped cooked bacon. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Adjust seasoning to taste.

Heat a large nonstick skillet over medium-high heat and add 2 tablespoons vegetable oil. When oil is shimmering, add scoops (about 3–4 equal scoops) of the mashed potato mixture and press gently to form 1/2–3/4-inch thick rounds.

Cook the potato rounds undisturbed 3–4 minutes per side until golden-brown and crispy. Transfer to a paper towel-lined plate to drain briefly. Keep warm in a low oven (200°F) while finishing steak and vegetables.

Sprinkle the finished crispy mashed potatoes with the remaining sliced green onions and a pinch of extra bacon if desired.

If using broccoli or green beans, blanch: bring a small pot of salted water to a boil. Add vegetables and cook 2–3 minutes until bright and just tender, then immediately transfer to an ice bath to stop cooking. If using baby carrots, simmer until tender, 6–8 minutes.

Drain vegetables and pat dry. Heat a skillet over medium heat, add 1 teaspoon olive oil, then add the vegetables. Sauté 1–2 minutes to reheat and add 1/2 tablespoon unsalted butter. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper and toss to coat.

Keep vegetables warm until plating.

Slice the rested steak against the grain into 1/4-inch slices or serve whole, depending on preference.

Plate one portion: place one or two crispy mashed potato rounds on the plate, add the seasonal vegetables alongside, then position the sliced steak next to the potatoes and vegetables. Spoon any pan juices over the steak.

Garnish with chopped fresh parsley and offer a lemon wedge on the side (optional). Serve immediately.